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Pollo alla Cacciatora

Pollo alla cacciatora, or chicken cacciatore in English, is a simple dish that is popular not only in Italy but around the world. The word cacciatore means "hunter," and alla cacciatora means "hunter style."

The ingredients for chicken cacciatore vary wildly, but its essentials seem to be chicken, onions, tomatoes and wine. It is often made with rabbit, and many recipes call for mushrooms, both things an Italian hunter might come across in the woods.

4 to 6 servings

Ingredients

Chicken, cut into serving pieces -- 2 pounds

Flour -- 1 cup

Salt -- 1 teaspoon

Pepper -- 1/2 teaspoon

Olive oil -- 3 tablespoons

Onion, chopped -- 1

Garlic, minced -- 2 or 3 cloves

Porcini or other mushrooms, chopped (optional) -- 2 cups

White or red wine -- 1 cup

Tomatoes, chopped -- 1 cup

Water or chicken stock -- 2 cups

Parsley, chopped -- 1/4 cup

Fresh rosemary, chopped -- 2 teaspoons

Thyme -- 1 teaspoon

Salt and pepper -- to taste

Method

Rinse the chicken pieces and pat them dry. Mix the flour, salt and pepper together in a large bowl. Toss the chicken pieces in the seasoned flour, shaking off any excess, and set aside.

Heat the olive oil in a large sauté pan over medium-high flame. Add a few chicken pieces at a time and brown them on both sides. Remove the chicken to a plate. Add the onions and sauté for 2 to 3 minutes. Add the garlic and mushrooms and sauté for another 3 or 4 minutes, or until the mushrooms are wilted and cooked through.

Stir in the wine and tomatoes and simmer for a few minutes until cooked down somewhat. Then stir in the water or stock, herbs and salt and pepper to taste. Reduce heat to medium-low and simmer for 20 to 30 minutes, or until the chicken is cooked through and tender.